Vegan Oat Flour Pancakes are a fluffy and easy alternative to classic pancakes, made with oat milk and no egg, no banana, and no wheat flour.
This delicious dairy-free and gluten-free recipe is a cozy choice for breakfast or dessert.
Try my egg-free spinach pancakes or sweet garbanzo bean flour pancakes for more gluten-free pancake options.
As someone who’s tried every oatmeal breakfast out there, I can confidently say these vegan oat flour pancakes are a next-level favorite.
They’re soft, thick, and hearty with a fluffy, cake-like texture that feels indulgent but is made from simple ingredients. My family loves them topped with peanut butter or a generous spoonful of my homemade Nutella—it's a cozy, filling way to start the day.
You’ll love how simple these are to make in one bowl—no mixer required. And don’t waste money on store-bought oat flour—I’ve got an easy homemade oat flour recipe you can make in minutes.
These pancakes are also perfect for meal prep. Make a double batch and you’ll have quick, grab-and-go breakfasts ready to heat and enjoy all week long—easy, satisfying, and stress-free!
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Ingredients
- Oat flour: It gives pancakes a soft, textured base. Use certified gluten-free if needed.
- Oat milk: Creamy and dairy-free, oat milk keeps the pancakes moist. You can also use other plant-based milks like soy or almond.
- Sugar: I used cane sugar, but white or coconut sugar also works well.
- Baking powder: Ensures pancakes rise and stay fluffy.
- Vinegar: Secret ingredient for extra lift and a super soft texture. Use lemon juice as an alternative.
- Vanilla extract: Enhances flavor with a warm, sweet aroma.
- Salt: Balances sweetness and boosts all the flavors.
- Vegetable oil (for cooking): Use a small amount to lightly grease the pan—just enough to prevent sticking without making the pancakes oily.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Oat Flour Pancakes
Step 1: In a large bowl, whisk together the oat flour, sugar, baking powder, and salt.
Step 2: Pour in the oat milk, vanilla extract, and vinegar. Stir until just combined; don't overmix. The batter will be runny at first, but will thicken after a few minutes.
Step 3: Heat a large skillet or griddle over medium heat and lightly grease it with oil. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for approximately 2 minutes per side, or until golden brown and cooked through. If the batter thickens too much, stir in 1 tablespoon of milk at a time to reach your desired consistency.
Step 4: Continue cooking with the remaining batter. Stack the fluffy pancakes and top with your favorite fresh fruit like sliced bananas, blueberries, and strawberries, then drizzle generously with maple syrup. Enjoy!
Hint: Let the batter rest for 5 minutes before cooking—this allows the oat flour to absorb the liquid and helps the pancakes become thicker and fluffier.
Storage
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 5 days.
For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container—they’ll keep for up to 2 months.
To reheat, warm them in a skillet, toaster, or microwave until heated through.
Variations
- Flavor boost: Add cinnamon, nutmeg, or a pinch of cardamom to the dry mix for extra warmth and flavor.
- Sweetener variations: Instead of cane sugar, you can use maple syrup, agave nectar, or date syrup for a refined sugar-free option.
- Chocolate chip pancakes: Fold in dairy-free chocolate chips into the batter before cooking.
- Protein oat milk pancakes: Replace ½ cup of oat flour with your favorite vegan protein powder for a protein-packed, filling breakfast.
Marinela's Tips
- Measure ingredients accurately: Use measuring cups and spoons for precise amounts. For dry ingredients, always use the scoop-and-level method—scoop into the cup, then level it off with a knife.
- Don’t overmix: Stir the wet and dry ingredients until just combined to avoid dense pancakes.
- Adjust consistency: If your batter thickens too much as it sits, stir in a tablespoon or two of extra oat milk.
- Cook on medium heat: Keep the heat at medium so the pancakes cook evenly without burning on the outside.
- Use a measuring cup: For even-sized pancakes, scoop the batter using a ¼ cup measure.
- Make your own oat flour: Blend rolled or quick oats into a fine powder—it’s cheaper, fresher, and takes just seconds.
Frequently Asked Questions (FAQ's)
You can reduce or omit the sugar, but it contributes to browning and tenderness. Consider using a liquid sweetener like maple syrup or agave as an alternative.
Oat flour absorbs liquid, so the batter will thicken. Simply stir in a tablespoon or two of extra plant-based milk to reach your desired consistency.
Absolutely! You can use any plant-based milk, like almond, soy, or coconut milk, in place of oat milk.
📖 Recipe
Fluffy Vegan Oat Flour Pancakes with Oat Milk
Equipment
- Non-stick frying pan or skillet
Ingredients
Dry ingredients
- 1 +½ cup oat flour
- 1 tablespoon cane sugar or white/coconut sugar
- 2 teaspoons baking powder
- 1 pinch salt
Wet ingredients
- 1 cup oat milk or any plant-based milk
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
Instructions
- Whisk dry ingredients in a bowl.1 +½ cup oat flour, 1 tablespoon cane sugar, 2 teaspoons baking powder, 1 pinch salt
- Add wet ingredients. Stir until combined (don’t overmix). The batter will thicken after a few minutes.1 cup oat milk, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
- Heat a greased frying pan or skillet over medium heat. Pour ¼ cup of batter per pancake. Cook for 2 minutes per side, until golden.
- Repeat with the remaining batter. Top with fruit and maple syrup. Enjoy!
Notes
- Store cooked pancakes in an airtight container in the fridge for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- Reheat pancakes in a skillet, toaster, or microwave until warm.
- Let the batter rest for 5 minutes to thicken and become fluffier.
- Use the scoop-and-level method for accurate ingredient measurements.
- Don’t overmix—stir until just combined to keep pancakes light.
- If the batter thickens, add 1-2 tablespoon of oat milk to adjust the consistency.
- Make your oat flour by blending rolled or quick oats—cheaper and quicker!
Nutrition
If you try these pancakes with oat flour, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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